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Healthy Bites > Gluten free recipe 7: Chicken pad thai

250g dried rice stick noodles
1 1/2 tbs rice bran oil
350g chicken thigh fillets, fat trimmed, thinly sliced
1 carrot, peeled, cut into matchsticks
4 shallots, cut into 3cm lengths
150g snow peas, trimmed, halved
240g jar pad Thai paste
2 eggs, lightly whisked
65g (1 cup) bean sprouts, trimmed
1/2 cup fresh coriander leaves
55g (1/3 cup) roasted unsalted peanuts

Step 1
Prepare the noodles following packet directions. Drain.
Step 2
Heat 1 tsp oil in a wok over high heat until just smoking. Stir-fry half the chicken for 3 minutes or until cooked through. Transfer to a plate. Repeat with the remaining chicken.
Step 3
Heat remaining oil in the wok over medium heat. Stir-fry carrot and shallot for 1 minute. Add snow peas and pad Thai paste. Stir-fry for 1 minute or until vegetables are tender crisp. Make a well in the centre. Add egg. Stir-fry for 1 minute or until egg is almost cooked. Add noodles and chicken. Stir-fry for 1 minute or until combined. Top with the bean sprouts, coriander and peanuts.

November 24, 2013 | Registered CommenterMaryan Raffaello